Weekly Recipe: Kale Crisps

Ingredients (Serves 4):

15 kale leaves, stalks removed

3 tbsp. Rapeseed oil

½ tbsp. sugar

½ tbsp. cinnamon, ground

A pinch of salt

Method:

  1. Preheat the oven at 200⁰C/gas mark 6. DO NOT USE FAN.

  2. Wash the kale leaves and pat dry using kitchen towel. Using a sharp knife cut down either side of the stem, keeping as close to it as possible, removing the majority of the stem.

  3. Once all the stems are removed slice the leaves into strips and put in a mixing bowl, add the oil, sugar and cinnamon. Toss the leaves in the bowl so they’re well coated.

  4. Line a baking tray in greaseproof paper and spread the kale evenly on it. Bake in the oven for roughly 5 minutes or until crispy. Remove from the oven and allow to cool before eating.

Toms Top Tips:

These are a really quick and easy vegetable crisp to make, ideal for party nibbles or a change from popcorn during movie night. All veg boxes next week will contain Curly kale.